Txangurro a la Donostiarra is a classic Basque dish that highlights the delicate sweetness of crab meat blended with a savory sauce composed of tomatoes, onions, and aromatic herbs. This delicious dish is baked in crab shells, with a sprinkle of breadcrumbs providing a delightful crunch. It’s a versatile dish that can be enjoyed as an elegant appetizer or as a main course, offering a unique taste and visually appealing presentation that showcases the rich culinary traditions of the Basque region.

Ingredients

• 2 whole crab meat, cooked
• 1/2 cup onion, finely chopped
• 1/4 cup bell pepper, finely chopped
• 1/4 cup tomato, diced
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/2 cup bread crumbs
• 1/4 cup parsley, chopped
• 1/2 tsp paprika

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the onion, bell pepper, and garlic for 5 minutes until translucent and fragrant.
3. Add the diced tomatoes and cook for another 3 minutes until they soften.
4. Pour in the white wine and allow it to simmer for 2 minutes, reducing slightly.
5. Stir in the cooked crab meat, chopped parsley, and paprika, ensuring everything is well combined.
6. Fill the cleaned crab shells or ramekins with the crab mixture, pressing down gently.
7. Sprinkle the breadcrumbs evenly over the top of each filled shell.
8. Bake in the oven for 20-25 minutes until the tops are golden brown.
9. Remove from the oven and let cool slightly before serving.

Keywords: Savory, Rich, Elegant, Appetizer, Basque

Spice Rack: Paprika

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